Sobrassada (Spanish Spicy Sausage)
Sobrassada is a traditional Spanish spicy sausage from Mallorca, made for generations. The unique combination of sweet and hot paprika gives the sausage its distinctive flavor and color. Sobrassada is not only a delicious food, but also a prominent symbol of Spanish gastronomy. During drying, the flavors deepen and the texture becomes perfectly suited to be served thinly sliced or eaten with bread.
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Ingredients for this recipe
Servings: 6
1
kg
Ground Pork
300
g
Pork Lard
50
g
Hungarian Sweet Paprika
10
g
Hot Paprika
4
cloves
Garlic
20
g
Salt
10
g
Black Pepper
1
m
Natural Sausage Casing
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Preparation Steps
1
Prepare the ingredients: mince the garlic finely, and combine the ground pork with the pork lard in a large bowl.
2
Add the sweet paprika, hot paprika, salt, pepper, and minced garlic. Knead thoroughly until all the spices are evenly distributed.
3
Soak the sausage casing in cold water to make it pliable, then rinse it inside and out. This will help prevent it from tearing during filling.
4
Fill the casing with the meat mixture, being careful not to leave any air pockets. Tie off the ends with twine.
5
Hang the filled sausages in a well-ventilated area and let them dry for 3-4 weeks. This allows the sobrassada's characteristic flavor to develop.
6
Before serving, slice thinly and serve with bread or other traditional Spanish accompaniments.
